This Chocolate Cake with Coco and Nut is known as "German Chocolate Cake" has a bitumen of nuts and coconut that goes perfectly to the cake.
Learn more about Lorenza Ávila
Ingredients10 portions
Preparation
Preheat the oven to 180 degrees. Grease a springform mold with butter and flour.
Mix the flour, baking soda and salt.
Beat butter with sugar at medium-high speed until fluffy. Add the eggs one at a time, beating well. Add the vanilla.
Reduce the speed of the blender and add the flour in 3 parts, alternating with the milk. Add the melted chocolate and stir.
Put the mixture on the cake mold and put it in the oven for 50-60 minutes, until it is ready and cooked in the center.
Prepare the bitumen. Mix the egg yolks, evaporated milk and sugar in a pot. Add the butter and cook over medium heat, stirring constantly until the bitumen thickens, about 10 minutes.
Remove from heat and add vanilla, salt, coconut and nuts. Allow it to cool completely before using it.
Remove the cake from the oven and unmold it. Let cool on a rack. Since it is cold, refrigerate (at least 1 hour to make it easy to slice).
With a serrated knife, slice the cake horizontally into three layers.
Cover each layer with bitumen and finish covering the entire cake with the same bitumen. Garnish with grated coconut.
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